Cook and recipe developer Alex Hill, who is also the creator of Just Add Hot Sauce, shared her crispy fish sandwich recipe for an easy weeknight dinner that's Lenten-season friendly.
With the start of Easter season on Ash Wednesday, fast-casual restaurant chains will roll out limited-time, specialty, seafood-forward menu items, but Hill has an option to make a tasty version at home.
Ingredients
Tartar sauce
1/2 cup mayo
1/2 cup sour cream
1 tablespoon capers
2-3 tablespoons dill pickle relish
1/2 teaspoon fresh dill, chopped
1 teaspoon fresh lemon juice
Pinch of kosher salt & black pepper
A couple of dashes of hot sauce
2 skinless & boneless halibut or flounder filets
1/2 cup buttermilk
2 eggs, whisked
1/2 cup all-purpose flour
1 cup panko bread crumbs
Salt & pepper
1 teaspoon Old Bay seasoning (be careful this is salty)
2 slices of American cheese
2 potato buns
Vegetable oil for frying
Directions
Combine all tartar sauce ingredients in a bowl and stir to combine. It's best to let this sit in the fridge for an hour or two, for the flavors to develop.
Heat up oil in pan on medium heat.
Season the fish with salt, pepper and Old Bay seasoning.
The Triple Dredge! (The buttermilk/egg mixture, flour and panko breadcrumbs should be in three different plates/bowls). Place seasoned fish in flour, then egg and buttermilk, then panko breadcrumbs. Make sure everything is coated.
Add coated fish to the hot vegetable oil and let it fry for 2 minutes each side (flipping once), until golden brown. When done, add fish to a paper towel to drain excess oil.
Assemble sandwich: Add fish on bottom bun, American cheese, then tartar sauce, and top with bun.